Paraduxx Recipes
Herb Roasted Duck with Red Wine Sauce
Serves 4
- 2 T. fresh rosemary, finely chopped
- 3 T. fresh sage, finely chopped
- 2 T. kosher salt
- 2 T. freshly ground black pepper
- 1 small yellow onion, finely chopped
- 1 c. duck and chicken livers, finely chopped
- 2 roasting ducks, rinsed and patted dry
- 4 slices bacon
- 4 c. veal or chicken stock
- 1/4 c. red wine
- 3 T. unsalted butter, cut into 1" pieces
Preheat oven to 350°.
In a small bowl combine sage, rosemary, salt and pepper. Set aside.
In a medium bowl combine onions, livers and half of the herb blend. Stuff each duck cavity with the liver mixture. Truss ducks with kitchen twine.
Rub the remaining half of the herb mixture over the skin of the ducks and place in a roasting pan breast side up. Place two slices of bacon over each duck breast. Roast in the oven for about 30 - 40 minutes.
While the ducks are roasting, bring the stock to a simmer in a small saucepan over medium heat. Reduce by half to 2 cups.
Remove the bacon from the duck breasts and return ducks to the oven to brown for another 10 minutes. Remove to a warm platter and cover with foil to keep warm. Coarsely chop bacon slices, set aside.
To make the sauce, place the roasting pan with pan juices on the stove top over medium-high heat. Deglaze the pan with the wine, dislodging any duck bits with a wood spoon. Remove the liver stuffing from the ducks and add to the roasting pan along with the reduced stock. Stir to combine. Reduce the heat to bring sauce to a slow simmer. Whisk in the butter. Adjust the seasoning of salt and pepper.
To serve, carve the ducks, drizzle sauce over the meat and top with bacon crumbles.
